Richard Muhlack

Dr Richard Muhlack

Senior Lecturer

School of Agriculture, Food and Wine

College of Science

Eligible to supervise Masters and PhD - email supervisor to discuss availability.

Dr Richard Muhlack has a PhD in Chemical Engineering and two decades of wine sector experience in various industry and research roles across process analysis and simulation, cleaner production and energy efficiency, renewable energy technology, waste treatment and environmental management. In January 2014 Dr Muhlack transitioned from industry-based R&D (with the Hardy Wine Company across 1999-2008 and then AWRI from 2008-2014) to the University of Adelaide and now holds an academic position within the School of Agriculture Food and Wine, where he is working to pursue research and technical development projects in the following areas:* Mathematical modelling of fermentation, extraction, adsorption processes during food and wine production* Industrial Process Simulation and Optimisation* NOLO (No and Low alcohol) beverage production* Process efficiency and techno-economics* Design of food and beverage process equipment* Instrumentation and process automation* Energy and Water Efficiency* Wastewater Treatment and Cleaner Production

Date Position Institution name
2019 - ongoing Senior Lecturer - Fermentation / Process Engineering University of Adelaide
2014 - 2018 Lecturer - Fermentation / Process Engineering University of Adelaide
2010 - 2014 Riverina Node Manager The Australian Wine Research Institute
2008 - 2010 Process and Environmental Engineer The Australian Wine Research Institute
2005 - 2008 Process Improvement Engineer Hardy Wine Company
1999 - 2002 Production Systems Engineer BRL Hardy
1998 - 1999 Process Engineer Adelaide Brighton Cement
1998 - 1998 Vintage Vineyard Quality Assessor BRL Hardy

Date Type Title Institution Name Country Amount
2017 Teaching Award Executive Dean of Sciences Awards for Excellence in Teaching The University of Adelaide Australia 1000
2008 Award DAFF Australian Agricultural Industries Young Innovators and Scientists Award Winner - Australia -
2004 Fellowship Roger Pysden Memorial Fellowship - Australia -

Date Institution name Country Title
2002 - 2005 The University of Adelaide Australia PhD (Chemical Engineering)
1996 - 1999 The University of Adelaide Australia BE (Chem) Hons

Year Citation
2025 Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2025). Mathematical Modelling and Chemical Analysis to Characterise Anthocyanin Self-association Interactions Influencing Colour Expression and Stability in Young Red Wines. Food and Bioprocess Technology, 18(3), 2899-2924.
DOI Scopus3 WoS2
2025 Huo, Y., Ristic, R., Savoie, M., Muhlack, R., Herderich, M., & Wilkinson, K. (2025). Adsorption properties of molecularly imprinted polymers designed for removal of smoke taint compounds from wine. Food Research International, 206, 116048.
DOI Scopus2 WoS1
2025 Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2025). Fourier Spectral Deconvolution to Describe Behaviors of pH-Dependent Monomeric and Self-Associated Anthocyanin Species. Journal of Chemical Information and Modeling, 65(6), 2834-2844.
DOI
2025 Huo, Y., Ristic, R., Wollan, D., Angela, S., Muhlack, R., Herderich, M., & Wilkinson, K. (2025). Optimizing the use of membrane filtration for the amelioration of smoke tainted wine. Food Chemistry, 479, 143704-1-143704-11.
DOI Scopus1 WoS1 Europe PMC1
2024 Angela, S., Wollan, D., Muhlack, R., Bindon, K., & Wilkinson, K. (2024). Compositional Consequences of Ultrafiltration Treatment of White and Red Wines. Foods, 13(12), 1850-1-1850-16.
DOI Scopus1 WoS1 Europe PMC1
2024 Huo, Y., Ristic, R., Puglisi, C., Wang, X., Muhlack, R., Baars, S., . . . Wilkinson, K. L. (2024). Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation.. Journal of Agricultural and Food Chemistry, 72(32), 18121-18131.
DOI Scopus7 WoS7 Europe PMC6
2024 Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2024). Nonlinearity and anthocyanin colour expression: A mathematical analysis of anthocyanin association kinetics and equilibria. Food Research International, 183, 114195-1-114195-20.
DOI Scopus14 WoS10 Europe PMC4
2023 Unterkofler, J., Jeffery, D. W., Setford, P. C., Macintyre, J., & Muhlack, R. A. (2023). Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation. Fermentation, 9(4), 394-1-394-18.
DOI Scopus1
2023 Pike, B., Muhlack, R., Cavagnaro, T., & Collins, C. (2023). Removal of pruned vine biomass (PVB) from vineyards – examining the impact of not incorporating PVB into vineyard soils. Oeno One, 57(3), 177-187.
DOI Scopus1 WoS1
2022 Sui, Y., Wollan, D., McRae, J., Muhlack, R., Tuke, J., & Wilkinson, K. (2022). Impact of commercial scale ultrafiltration on the composition of white and rosé wine. Separation and Purification Technology, 284, 8 pages.
DOI Scopus11 WoS9
2022 Setford, P. C., Jeffery, D. W., Grbin, P. R., & Muhlack, R. A. (2022). A new approach to predicting the extraction of malvidin-3-glucoside during red wine fermentation at industrial-scale. Food and Bioproducts Processing, 131, 217-223.
DOI Scopus6 WoS5
2022 Sui, Y., Wollan, D., McRae, J. M., Capone, D. L., Godden, P., & Wilkinson, K. (2022). Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment. Frontiers in Nutrition, 9, 1-15.
DOI Scopus6 WoS4 Europe PMC4
2022 Sui, Y., McRae, J., Muhlack, R., Wollan, D., & Wilkinson, K. (2022). Ultrafiltration: a novel approach to managing phenolics in white wine. Wine and Viticulture Journal, 37(2), 11-14.
2021 Sui, Y., McRae, J. M., Wollan, D., Muhlack, R. A., Godden, P., & Wilkinson, K. L. (2021). Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine. Australian Journal of Grape and Wine Research, 27(2), 234-245.
DOI Scopus21 WoS20
2021 Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2021). Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution. Australian Journal of Grape and Wine Research, 27(2), 219-233.
DOI Scopus19 WoS13
2021 Zhang, X. -K., Jeffery, D. W., Muhlack, R. A., & Duan, C. -Q. (2021). The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios. Food and Bioproducts Processing, 130, 34-47.
DOI Scopus6 WoS3
2020 Unterkofler, J., Muhlack, R. A., & Jeffery, D. W. (2020). Processes and purposes of extraction of grape components during winemaking: current state and perspectives. Applied Microbiology and Biotechnology, 104(11), 4737-4755.
DOI Scopus46 WoS39 Europe PMC18
2020 Kang, W., Bindon, K. A., Wang, X., Muhlack, R. A., Smith, P. A., Niimi, J., & Bastian, S. (2020). Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines. Foods, 9(8), 1027.
DOI Scopus17 WoS16 Europe PMC9
2019 Keiller, B., van Eyk, P. J., Lane, D., Muhlack, R., & Burton, R. (2019). Hydrothermal carbonisation of Australian saltbush. Energy and Fuels, 33(2), 1157-1166.
DOI Scopus11 WoS10
2019 Setford, P. C., Jeffery, D. W., Grbin, P. R., & Muhlack, R. A. (2019). Mass transfer of anthocyanins during extraction from pre-fermentative grape solids under simulated fermentation conditions: effect of convective conditions. Molecules, 24(1), 73-1-73-16.
DOI Scopus12 WoS11 Europe PMC4
2019 Setford, P. C., Jeffery, D. W., Grbin, P. R., & Muhlack, R. A. (2019). Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios. Food Research International, 121, 705-713.
DOI Scopus33 WoS30 Europe PMC16
2019 Kang, W., Niimi, J., Muhlack, R. A., Smith, P. A., & Bastian, S. E. P. (2019). Dynamic characterization of wine astringency profiles using modified progressive profiling. Food Research International, 120, 244-254.
DOI Scopus23 WoS18 Europe PMC8
2019 Danner, L., Niimi, J., Wang, Y., Kustos, M., Muhlack, R. A., & Bastian, S. E. P. (2019). Dynamic viscosity levels of dry red and white wines and determination of perceived viscosity difference thresholds. American Journal of Enology and Viticulture, 70(2), 205-211.
DOI Scopus10 WoS10
2019 Marshall, J., Muhlack, R. A., Morton, B., Dunnigan, L., Chittleborough, D., & Kwong, C. (2019). Pyrolysis Temperature Effects on Biochar–Water Interactions and Application for Improved Water Holding Capacity in Vineyard Soils. Soil Systems, 3(2), 27 pages.
DOI Scopus57 WoS52
2019 Keiller, B. G., Muhlack, R., Burton, R. A., & Van Eyk, P. J. (2019). Biochemical compositional analysis and kinetic modeling of hydrothermal carbonization of Australian saltbush. Energy and Fuels, 33(12), 12469-12479.
DOI Scopus29 WoS26
2019 Kang, W., Muhlack, R. A., Bindon, K. A., Smith, P. A., Niimi, J., & Bastian, S. E. P. (2019). Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors.. Molecules, 24(24), 13 pages.
DOI Scopus9 WoS8 Europe PMC5
2018 Muhlack, R., Potumarthi, R., & Jeffery, D. (2018). Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products. Waste Management, 72, 99-118.
DOI Scopus257 WoS219 Europe PMC89
2018 Muhlack, R., & Colby, C. (2018). Reduced product loss associated with inline bentonite treatment of white wine by simultaneous centrifugation with yeast lees. Food and Bioproducts Processing, 108, 51-57.
DOI Scopus5 WoS4
2018 Setford, P., Jeffery, D., Grbin, P., & Muhlack, R. (2018). Modelling the mass transfer process of malvidin-3-glucoside during simulated extraction from fresh grape solids under wine-like conditions. Molecules, 23(9), 2159-1-2159-16.
DOI Scopus17 WoS14 Europe PMC6
2017 Marshall, J. A., Morton, B. J., Muhlack, R., Chittleborough, D., & Kwong, C. W. (2017). Recovery of phosphate from calcium-containing aqueous solution resulting from biochar- induced calcium phosphate precipitation.. Journal of Cleaner Production, 165, 27-35.
DOI Scopus75 WoS74
2017 Setford, P., Jeffery, D., Grbin, P., & Muhlack, R. (2017). Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling. Trends in Food Science and Technology, 69, 106-117.
DOI Scopus134 WoS118 Europe PMC31
2016 Muhlack, R., O Neill, B., Waters, E., & Colby, C. (2016). Optimal Conditions for Controlling Haze-Forming Wine Protein with Bentonite Treatment: Investigation of Matrix Effects and Interactions Using a Factorial Design. Food and Bioprocess Technology, 9(6), 936-943.
DOI Scopus10 WoS11
2012 Marangon, M., Van Sluyter, S., Robinson, E., Muhlack, R., Holt, H., Haynes, P., . . . Waters, E. (2012). Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization. Food Chemistry, 135(3), 1157-1165.
DOI Scopus102 WoS88 Europe PMC45
2007 Muhlack, R., Waters, E., Lim, A., O'Neill, B., & Colby, C. (2007). An alternative method for purification of a major thaumatin-like grape protein (VVTL1) responsible for haze formation in white wine. Asia-Pacific Journal of Chemical Engineering, 2(1), 70-74.
DOI Scopus7
2006 Muhlack, R., Nordestgaard, S., Waters, E., O'Neill, B., Lim, A., & Colby, C. (2006). In-line dosing for bentonite fining of wine or juice: Contact time, clarification, product recovery and sensory effects. Australian Journal of Grape and Wine Research, 12(3), 221-234.
DOI Scopus25
2005 Waters, E., Alexander, G., Muhlack, R., Pocock, K., Colby, C., O'Neill, B., . . . Jones, P. (2005). Preventing protein haze in bottled white wine. Australian Journal of Grape and Wine Research, 11(2), 215-225.
DOI Scopus189 WoS164

Year Citation
2015 Kwong, C. W., & Muhlack, R. A. (2015). Improving vineyard water efficiency by addition of biochar derived from grape stalks and vineyard prunings (UA1404).

Year Citation
- Muhlack, R., & Tindal, R. (n.d.). MATLAB code to model anthocyanin proton transfer, hydration and self-association [Computer Software].
DOI
- Muhlack, R., & Tindal, R. (n.d.). JavaScript and HTML code to to display modelling of red wine colour and stability characteristics [Computer Software].
DOI

Date Role Research Topic Program Degree Type Student Load Student Name
2025 Principal Supervisor Investigating the impact of spinning cone column dealcoholisation processes on wine flavour Doctor of Philosophy Doctorate Full Time Ms Bingqi Shan
2023 Co-Supervisor Remediation of taint arising from vineyard exposure to bushfire smoke Doctor of Philosophy Doctorate Full Time Mr Song Yan
2019 Co-Supervisor Understanding the Relative Sustainability of Harvesting Pruned Vineyard Biomass and the Effect on Carbon Sequestration and Disease Management Doctor of Philosophy Doctorate Part Time Mr Benjamin Pike
2018 Principal Supervisor Efficient Red Winemaking by Monitoring Extraction and Evolution of Colour and Polyphenols Doctor of Philosophy Doctorate Part Time Ms Judith Unterkofler

Date Role Research Topic Program Degree Type Student Load Student Name
2021 - 2024 Co-Supervisor Mitigating Taint in Wine Due to Vineyard Exposure to Bushfire Smoke Doctor of Philosophy Doctorate Full Time Mr Yiming Huo
2021 - 2025 Principal Supervisor Mathematical Modelling of Anthocyanin Self-Association and Implications for Colour Expression and Red Winemaking Efficiency Doctor of Philosophy Doctorate Part Time Ms Rachael Tindal
2020 - 2024 Co-Supervisor Evaluating Winemaking Applications of Ultrafiltration Doctor of Philosophy Doctorate Full Time Miss Stephanie Angela
2018 - 2022 Co-Supervisor Use of Membrane Ultrafiltration for Wine Stabilisation and Clarification Doctor of Philosophy Doctorate Full Time Miss Yihe Sui
2016 - 2020 Co-Supervisor Alternative Technologies to Modify and Measure Red Wine Astringency and Quality Doctor of Philosophy Doctorate Full Time Mr Wenyu Kang
2015 - 2019 Co-Supervisor Developing process simulation models for red wine fermentation: Anthocyanin mass transfer and extraction Doctor of Philosophy Doctorate Part Time Mr Patrick Charles Setford

Date Role Membership Country
2016 - ongoing Member American Society of Enology and Viticulture United States
2015 - ongoing Member Winery Engineers Association Australia
2014 - ongoing Member Australian Society of Viticulture and Oenology Australia

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